Walnut Free Avgolemono (Greek Lemon Chicken Soup)
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Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken breasts or thighs
- 8 cups low-sodium chicken broth
- 1 medium yellow onion, halved
- 2 stalks celery, halved crosswise
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tsp kosher salt, plus more to taste
- ¾ cup orzo
For the avgolemono
- 3 large eggs
- ½ cup fresh lemon juice (from about 3 lemons)
For serving
- 2 tbsp fresh dill, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Place the chicken, broth, onion, celery, garlic, bay leaf, peppercorns, and 1 tsp kosher salt in a large pot. Bring to a boil over high heat, then reduce to a steady simmer and cook, partially covered, until the chicken is cooked through and registers 165°F (74°C) at the thickest part not touching bone, about 25–30 minutes.
- 2
Transfer the chicken to a cutting board and let it cool enough to handle. Strain the broth through a fine-mesh strainer back into the pot, discarding the solids (onion, celery, garlic, bay leaf, and peppercorns). Return the strained broth to a simmer over medium heat.
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